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Pumpkin & Basil Pesto Muffins

Pumpkin & Basil Pesto Muffins

Looking for quick and easy snack? Or a savoury breakfast for when you're on the run? Prep these muffins on a Sunday evening and you're set for the week!


  • 2 cups plain flour**
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large egg, whisked*
  • 1 cup milk of choice
  • 1/4 cup greek yoghurt*
  • 100g basil pesto
  • 1 tbsp olive oil - optional - if your pesto is really thick and not oily you may want to add this)
  • 1/4 cup fresh basil, finely chopped
  • 400g pumpkin, chopped into small cubes & roasted
  • 100g baby spinach, roughly chopped
  • 100-150g goats cheese or feta, crumbled*


  1. Preheat oven to 180°C and lightly grease or line a muffin tin and baking tray.
  2. Place pumpkin on baking tray and roast for 15-20 mins.
  3. While pumpkin is roasting, sift dry ingredients into a bowl and whisk together.
  4. Whisk wet ingredients in a separate bowl. Make a well in the centre of the dry ingredients and add in the wet ingredients. Combine with a spatula but avoid over mixing the batter (this is the trick to keeping your muffins light and fluffy).
  5. Fold through roast pumpkin, spinach and cheese until just combined.
  6. Divide mixture into the muffin tin (makes 10-12 muffins). Optional to sprinkle some pine nuts on top of each muffin before baking.
  7. Bake for 20-25 minutes or until lightly golden and a skewer comes out clean. Serve cold or warm.

Keep muffins stored in a sealed container in the fridge or pantry or wrap individually and freeze.


*Vegan subs:

  • Egg - flax/chia egg or 1/4 cup silken tofu
  • Greek yoghurt - dairy free or coconut yoghurt
  • Cheese - dairy free cheese

**Gluten free subs:

  • Use equal parts plain gluten free flour or spelt flour



Recipe by Miranda (@clean_treats), featured in our Autumn Wellness Mag


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